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Sticky BBQ Chicken Wings Crispy Oven Style

A pile of crispy oven Sticky BBQ Chicken Wings coated in a thick, glossy, dark red sauce.
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Follow this recipe to make perfectly crispy and sticky BBQ chicken wings using only your oven. This method uses baking powder to help achieve a crisp skin without frying.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons honey or brown sugar (optional, for extra stickiness)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with aluminum foil for easy cleanup, and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dry wings with the baking powder, salt, and pepper until they are evenly coated.
  4. Arrange the wings in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
  5. Bake the wings for 25 minutes.
  6. Flip the wings over and bake for another 20 minutes, or until the skin is golden brown and crispy.
  7. While the wings bake, combine the BBQ sauce and honey or brown sugar (if using) in a small saucepan. Heat gently over low heat until just warm and combined. Do not boil.
  8. Remove the crispy wings from the oven. Place them in a large, clean bowl.
  9. Pour the warm BBQ sauce mixture over the wings. Toss gently until every wing is fully coated in the sticky sauce.
  10. Return the sauced wings to the wire rack on the baking sheet.
  11. Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) or switch to the broiler setting (watch closely). Broil or bake for 3 to 5 minutes, watching constantly, until the sauce bubbles and caramelizes, creating a thick, sticky glaze.
  12. Remove from the oven and serve immediately.

Notes

  • For the crispiest results, do not skip drying the wings thoroughly before seasoning.
  • Using a wire rack allows hot air to circulate around the entire wing, preventing the bottom from steaming.
  • If your BBQ sauce is very thin, simmering it for a few minutes before adding it to the wings will help it thicken.

Nutrition

Find it online: https://tastytipster.com/sticky-bbq-chicken-wings-crispy-oven-style/